Crumbly Cranberry Shortbread Cookies

Unfortunately these cookies did not come out exactly like I had hoped. They did however taste really good so I’ll make them again one day. I think my butter was too soft and they just fell apart. On the good side, I was able to get these three cookies out with a cookie cutter and take a picture before the rest fell to a crumbly cranberry mess.

Preheat oven to 325. Mix all ingredients except cranberries in a large mixing bowl with a wooden spoon until combined and not too creamy. Then stir in cranberries.

Press dough evenly into an 8-inch square baking pan. Bake 30 minutes or until firm and pale golden. Cool on a wire rack for about 20 minutes. Remove and place on work surface. Use small 2″ cookie cutter. Makes about a dozen cookies.

hi, why did you cut the cookies out after baking? i thought you would cut it out before baking. is it possible to cut it before baking, and bake it until its crisp? please reply asap, i want to bake it. =) thanks

Your cookies look very delish! I made these cookies yesterday but just cut them into bars after baking. I did put an eggwash on prior to baking. I baked for 30 minutes on 350 degrees. After cooling 10 min. I cut into bars and the dough still crumbled quite a bit. I was able to salvage them and they taste pretty good but they’re a little dry & powdery. They did not taste moist. I’m wondering if I under mixed the dough. I used a stand mixer and was a little leary of over mixing.